Gingerbread Cookie Dough Truffles

We've been rather focused on one thing lately.

Huh?  What?  Christmas gifts??  Uh...er...um yeah not so much. 

We have a week!  Well almost a week.  We can get our shopping done in almost a week.  We think...

Uhhh, right ok back to what we were so busy being focused on.  Cookies! 

Well not just any cookies, theeeese cookies.  The chocolate and the gingerbread pairing was so completely amazing, they're probably one of our top five favorites now (trust us, we make a lot of cookies, that's not an easy feat to accomplish).

And since the cookies were so good, you know the cookie dough was like so SO good.

Lightbulb!

Since most people might not take such a cavalier approach to eating raw eggs, we knew we just HAD to make gingerbread cookie dough truffles for the whole world to enjoy.

Merrrrrrrrry Christmas world!!  And by world we mean us since these morsels didn't last quite long enough to get shared with all mankind.  And the recipe only makes like 30 so that might have posed a wee problem.

Regardless!  We might not have finished (slash started) our shopping, but at least we're sending egg free gingerbread truffles into the universe.  That counts for something right?!

Gingerbread Cookie Dough Truffles
Makes 24-30 truffles

Print Recipe

1 cup (2 sticks) butter, room temperature
3/4 cup sugar
3/4 cup light brown sugar
2 tablespoons unsulfured molasses
1/4 cup milk
2 1/2 cups flour
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground ginger
1 1/4 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup candied ginger, finely chopped
14 oz chocolate candy melts

In the bowl of an electric mixer, beat sugars and butter on medium speed until light and fluffy.  Add the molasses and milk and mix until blended.  Turn the mixer to low and add in the flour, baking soda, salt, spices and candied ginger and stir until incorporated.  Cover dough with plastic wrap and chill for 30 minutes.

Line a baking pan with wax paper and shape chilled dough into tablespoon sized balls.  Place balls on wax paper and freeze for 30 minutes.

In a microwave safe bowl, melt candy melts until smooth.  Cover each truffle completely in chocolate and place back on the wax paper lined sheet to set. 

You do not need to chill the truffles if you're planning on eating them soon.  The chocolate will set and you can enjoy them almost immediately.  If you plan on serving them later, allow the chocolate to set at room temperature and then store the truffles covered in the fridge.

Comments

[Blog is the New Black]

Yummy & festive!

[Averie @ Love Veggies and Yoga]

yum! What could be better than gingerbread cookies dipped in chocolate. Mmm, good stuff! Perfect!

[Katrina @ Warm Vanilla Sugar]

This is such a neat idea! Yum!

[Lauren at Keep It Sweet]

I'll take 15 please!

[Julie @SavvyEats]

Yum! They look so pretty and festive!

[Rachel @ Baked by Rachel]

Amazing and perfect! I want these so bad right now. :)

[Eric @ Eatwell101]

So lovely. Looks like a good homemade gift for Christmas!

[beti]

I love how they look, truffles are great

[Becca]

Wow, these look so good. I've never taken second thought to eating cookie dough with raw eggs, but I'll eat these too.

[Liz]

OMG yum!! Truffles are so holiday appropriate, too!

[natalie (the sweets life)]

i thought i'd finished my Christmas cookie baking but now i REALLY REALLY want to make these!